6-301.12; Priority Foundation; One sink found out of paper towels. Each hand sink shall be provided with an approved hand drying method. CDI: PIC replaced paper towels.
0.0
15.
3-302.11; Priority; Several packages of raw beef found stored over large containers of salsa. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Salsa was moved.
3.0
52.
5-403.12; Core; Significant leak found dripping from the ceiling over the hand sink near the dry goods. Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. Food and single use in the area of the leak were moved. EHA will return to verify leak is repaired.
5-205.11; Priority Foundation; Hand sink near the dish machine found not working. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC states that the sink is being repaired tonight. EHS will return to verify the sink has been repaired.
1.0
15.
3-302.11; Priority; In prep unit 2, raw beef found stored over ready to eat foods including cooked carnitas and cheese. In the walk in cooler, several cartons of eggs found stored over cases of cheese. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee rearranged items.
1.5
42.
3-302.15; Core; Avocados in the prep unit and on the guacamole cart found to still have fruit stickers remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. CDI: Avocados were washed.
0.5
47.
4-501.11; Core; Small amount of ice found on the condenser of the walk in freezer. Equipment shall be maintained in good repair. Repair freezer. *Improvement noted*
6-301.12; Priority Foundation; Two hand sinks found out of paper towels. Each sink shall be supplied with a hand drying method. CDI: Paper towels were replaced.
1.0
15.
3-302.11; Priority; Some raw shell eggs found stored over several sealed bottles of orange juice. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee moved the orange juice.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Both flip top prep coolers and the cooler drawers under the grill found to be holding above 41F. TCS foods shall be maintained 41F and below. PIC stated that the food was placed in the coolers less than 4 hours prior, so the foods were placed in the walk in cooler or in ice baths. EHS will follow up about the coolers on 5/12
3.0
43.
3-304.12; Core; Two scoops found being used in the black beans and pinto beans with the handle. The scoop being used for the rice was a plate. In-use utensils shall have a handle and with the handle out of the food. Ensure proper utensils are used and stored.
0.5
47.
4-501.11; Core; Both flip top coolers found to be broken. The cooler drawers found broken in several places. The gasket on the second flip top cooler found broken. Ice found starting the build up on the condenser. Equipment shall be maintained in good repair. Repair items.
1.0
49.
4-601.11(B) and (C); Core; Some food build up and debris found on the backs and outsides of a few pieces of equipment. Non food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
General Comments
EHS will follow up about the three coolers on 5/12/23. Follow-Up: 05/12/2023
2-201.11 (A), (B), (C), and (E); Priority; PIC did not have an employee health procedure. Employee health policy shall be in place at food establishments. CDI: PIC was given an employee health policy.
0.0
5.
2-501.11; Priority Foundation; PIC did not have written procedures for dealing with a vomit or diarrheal event. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events. CDI: PIC was given written procedures.
0.0
8.
2-301.14; Priority; One employee observed loading dirty dishes into the dishwasher with gloved hands and then going to unload clean dishes without washing their hands or changing gloves between switching from dirty to clean. Another employee observed moving personal items such as jackets and keys and then going back to work on the line without washing hands. Employees shall wash hands after handling soiled equipment or utensils and after engaging in other activities that contaminate the hands. CDI: The importance of handwashing was discussed with the manager.
2.0
16.
4-602.11; Core; Small amount of brown/black build up found on the inside of the ice machine. Ice machines shall be cleaned as often as necessary to preclude the build up of soil. Increase cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler 2 found maintaining food above 41F (see temperature chart). TCS foods shall be maintained at 41F or above. CDI: PIC stated that the cooler was stocked this morning just prior to the inspection. TCS foods were moved to a functional cooler. EHS will return to ensure cooler is fixed.
1.5
47.
4-501.11; Core; Two cooler drawer handles found broken. A large puddle of water found leaking into prep cooler 1. Equipment shall be maintained in good repair. Repair items.
0.5
48.
4-302.14; Priority Foundation; No quat sanitizer strips available at the time of the inspection. A testing device shall be available for sanitizing solutions. CDI: PIC was given quat testing device.
0.5
49.
4-601.11(B) and (C); Core; The top of the cabinet under the grill, bottoms of coolers, outside of equipment and the stand that the chips sit on found with food debris and splatter. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Some food and debris found on the floor in the walk in cooler and freezer. Physical facilites shall be maintained clean. Increase cleaning frequency.
0.0
56.
6-501.110; Core; Several employee items found stored with dry goods. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI: Employee moved personal items.
6-301.12; Priority Foundation; The papertowel dispenser at the swinging doors of the kitchen was jammed so employees were walking to the dish area or to the dry storage area to use those handwashing sinks. Handwashing sinks shall be provided with individual disposable towels or a hand drying device. CDI - Papertowels were replaced by PIC.
0.0
16.
4-501.114; Priority; The sanitizer line and bottle was empty at the dish machine in the bar area. The sanitizer at the dish machine in the kitchen tests at 25ppm (PIC provided service receipt showing it was serviced by provider on 7.1.22 and there were no issues). The chlorine based sanitizer at dish machines shall have a chlorine concentration between 50-200ppm. A new container of sanitizer was put at the dish machine at bar and tested within range. The dish machine in the kitchen is scheduled to be serviced on tomorrow 7.12.22, a follow up visit will be made on 7.14.22 to verify dish machine in kitchen is sanitizing at the appropriate level. **Discussion on using single service items/ three compartment sink.
1.5
16.
4-601.11 (A); Priority Foundation; There were a few knives with stuck on food debris being stored in the knife holder on the wall. Utensils shall be clean to sight and touch. Utensils were put in dirty dish area to be washed, cleaned and sanitized.
0.0
16.
4-602.11; Core; There is a slight build up of black and pink residue on the ice guard of the ice machine. Enclosed components of ice makers shall be cleaned as often as necessary to prevent a build up of soil or mold. Clean the ice machine on a more frequent basis.
0.0
21.
3-501.16(A)(1) ; Priority; Rice in the hot holding cabinet temped between 113-121F. TCS foods being held hot shall be maintained at 135F or above. Rice was reheated and temped between 172-186F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Diced tomatoes at the guacamole cart temped between 56-60F and the pico de gallo and sour cream temped 50F and 49F. TCS foods being held cold shall be maintained at 41F or below. CDI - Foods discarded and replaced with foods that temped at 40F and below.
1.5
39.
3-307.11; Core; Tortillas were stored in a to-go bag at the steam table and bottles of sweet and sour as well as pina colada mix were stored in the ice chest in the ice served to customers. Food shall be protected from all sources of contamination. Bottles removed from ice and ice replaced; tortillas moved to a food grade container.
1.0
43.
3-304.12; Core; Scoop was laying on ice at ice chest and a knife was laying in the cinnamon sugar mixture in the kitchen. Utensils being stored in foods, shall be stored with the handle above the food. The scoop was dug into the ice and the knife was removed with gloved hands.
0.0
47.
4-501.11; Core; The shelving in the walk in cooler is rusting and the grate at the beverage dispensing machine is rusting. All equipment shall be easily cleanable and in good repair. Replace grate and replace/remove rust from shelving.
0.5
49.
4-601.11(B) and (C); Core; There is water at the bottom of the salad cooler, the other coolers need wiping down at the bottom; debris on top of the dish machine in the kitchen; the ceiling of the microwave needs wiping down due to stuck on food debris; the space between the flattop and the cooling drawer cabinet needs cleaning as well as the space between the walk in cooler and edge of the 3 compartment sink; and there is a build up of ice on the condenser pipe that needs to be removed. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items on a more frequent basis.
1.0
54.
5-501.111; Core; One of the lids is missing from the recycling dumpster and the other lid is broken/cracked and separating from hinge. Dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.5
55.
6-501.12; Core; There is trash and debris on the floor of the walk in cooler and the fly fan above the exit door by the office is coated in dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
55.
6-501.16; Core; A mop is being stored in water in the mop sink area. Mops not in use shall be stored in a position that allows them to air dry without soiling walls, equipment or supplies. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 07/14/2022
5-205.11; Priority Foundation; A pitcher was hanging off of the splash guard of the handwashing sink by the dish machine. Handwashing sinks shall only be used for handwashing. CDI - Education and pitcher removed.
1.0
16.
4-601.11 (A); Priority Foundation; Stone bowls used for guacamole still had food residue and pooled water in the pits. Dishes/utensils shall be cleaned to sight and touch. CDI - Bowls removed. ***These bowls are not smooth and easily cleanable, food should not come in direct contact with their surface.
1.5
41.
3-304.14; Core; The sanitizer bucket in the bar area was stored on the floor. Sanitizer buckets shall be stored off the floor. CDI - Sanitizer bucket was put on shelf at dump sink.
0.0
47.
4-501.11; Core; Some of the shelving is rusting in the walk in cooler. All equipment shall be easily cleanable and maintained in good repair. Replace/remove rust from shelving.
0.0
49.
4-601.11(B) and (C); Core; There is water in the bottom section of the salad cooler; the knife holder needs wiping down due to food debris; the inside of the microwaves need cleaning and the hood filters have dust and oil debris on them - the inner, front portion of the hood has drip on it; cleaning is needed in the space under the flattop and above the cooling drawers. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a more frequent basis.
1.0
54.
5-501.112; Core; The lid is missing from the recycling dumpster and it is rusting out in areas causing small holes. All dumpsters shall be in maintained in good repair. Contact your waste management company for a replacement.
0.5
54.
5-501.16; Core; A trashcan is needed at the handwashing sink by the canned good storage rack. Handwashing sinks supplied with papertowels shall have a trashcan located at the sink for their disposal. Keep a trashcan by this handwashing sink.
0.0
55.
6-501.12; Core; There is food splash on the wall by the dish machine; some of the light shields are dusty and stained; and there is food debris and trash on the floor in the kitchen area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-403.11; Core; Employee food was stored on the top shelf of the clean dish rack where the guacamole bowls are stored and above bagged onions on the dry goods rack at the back wall. Employee food/drinks shall be located so that the restaurant's food/drinks and supplies are protected from contamination.
0.5
56.
6-305.11; Core; An employee's hat is stored between canned good on the canned good rack and a coat is hanging from the dry goods rack on the back wall. Lockers or suitable facilities shall be provided for the orderly storage of employee clothing and belongings. Store employee items in a designated area.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; A clean up kit nor written instructions for cleaning up and preventing the spread of vomit and diarrhea in the establishment are available. Written instructions for cleaning up and prevent the spread of vomit and diarrhea events shall be maintained on site. CDI - PIC emailed vomit and diarrhea clean up poster and plan.
0.0
10.
5-205.11; Priority Foundation; Ice was in the handwashing sink by the entry door of the kitchen. Handwashing sinks shall only be used for handwashing. CDI - Education and sink cleaned.
0.0
16.
4-602.11; Core; The spray nozzle on the beverage machine in the kitchen needs cleaning and there is a slight amount of black residue on the ice guard in the ice machine. Beverage dispensing nozzles and the internal components of ice machines shall be cleaned as often as necessary to prevent a build up of soil or mold. Clean the ice guard and nozzles on a frequent basis.
1.5
39.
3-307.11; Core; Tortillas were being stored in a non-food grade plastic bag. Food shall be protected from all sources of contamination. CDI - Tortillas that came in contact with the bag were thrown away while all the others were put in a food grade container.
1.0
47.
4-501.11; Core; There are two blown bulbs in the hood over the cookline; the door is partially detached from the bar counter cooler; and the food guard screen is broken by the prep cooler. All equipment shall be maintained in good repair. Repair/replace equipment.
0.0
47.
4-501.12; Core; The cutting boards are badly scored. All of the cutting boards, even the one in the bar are badly scored. Cutting boards shall be replaced or resurfaced when they can no longer be effectively cleaned and sanitized. Replace or resurface cutting boards.
0.5
48.
4-302.14; Priority Foundation; Only quat.ammonia test strips were being stored at the dish machine; chlorine test strips were needed. A testing method that accurately measures the concentration of sanitizing solutions shall be maintained on site. CDI - PIC found chlorine test strips in his office.
0.0
49.
4-601.11(B) and (C); Core; There is water in the bottom section of the salad cooler; some of the handles the reach in coolers felt sticky, cleaning is needed in the space under the flattop and above the cooling drawers. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues.
0.5
54.
5-501.111; Core; The lid is missing from the recycling dumpster. All dumspters shall be maintained in good repair. Contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; There is food splash on the wall; some of the light shields are dusty and stained; and there is food debris and trash on the floor in the kitchen area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Continue to review the proposed food code changes and let me know if you have any questions.
*Remember: When thawing vacuum sealed fish, either remove from package or cut a slit/hole in the package to prevent the risk of food borne illness.* -Melodee Wallace Johnson - 919.609.1783- melodee.johnson@wakegov.com-
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
**Remember to change sanitizer every 4 hours or when it is dirty/ too weak. Please replace blown bulb in hood.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783- melodee.johnson@wakegov.com*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 05/05/2017
